I'm sorry I don't know about using fresh egg whites v. egg white powder. I have a huge huge can from Honeyville that I may have to put in my will. And I use it a lot!
I bet someone else will be able to help regarding real egg whites.

This is what I did in place of the vital wheat gluten, on someone else's suggestion:
replace 1/2 cup vital wheat gluten with 1/4 cup coconut flour + 1/2 tsp. glucomannan.
And those waffles are fantastic - you'll love them.

Hope this helps!

.
Thanks so much. I guess I'll just order the egg white powder.

Perfect. I have coconut flour and am ordering the glucomannan. You're the best.

Please only post written recipes in this thread. Post ideas and suggestions to the original thread and I will add them all here in one post. This will make it easier to find the recipes and ideas. Thanks!!

Hi Ginaaaaaa. I'm new to this way of baking and I was wondering how I would have to adjust the BTF recipe if I didn't use the egg white powder. Everything that I've looked at is so expensive that I thought if I could use fresh egg whites I could afford to make so many more things. Thanks for your advice.

GloFry I don't know whether Ginaaaaa has been very active lately on LCF, but check Esther's reply above your question.
She does use fresh egg whites, as she is allergic to powdered egg whites.
Just use those as part of the liquid to whatever application you have.

GloFry I don't know whether Ginaaaaa has been very active lately on LCF, but check Esther's reply above your question.
She does use fresh egg whites, as she is allergic to powdered egg whites.
Just use those as part of the liquid to whatever application you have.

Thank you so much, Judy and Esther. Sorry for taking so long to get back to this. Will let you know how my recipe turns out.

by the way--for all those who are also experimenting with vitafiber, I have found that the combination of this mix plus vitafiber, plus whatever liquids you use makes for an even moister finished product. Love, your friendly neighborhood experimenter

for 1/4 cup of the mix, I have been adding maybe about 3 TBS vitafiber and about the same of davinci's, and maybe a little squirt of liquid eggwhites. mix together and then sprinkle with lilys sf chocolate chips, and then nuke for 1.5 minutes on high. I am not the best on measurements as I tend to eyeball everything.

First I went with a chocolate cake using 1T CF, 1T AF, chocolate whey (designer whey), 1T cocoa powder. Sweetened with swerve and divinity unflavored syrup. Turned out dense and dry. I hate coconut and didn't like the taste in this either.

Next I tried Diane's original biscuit recipe using all AF and unflavored whey (designer whey). Looked somewhat promising out of the microwave but after toasting they became VERY dry. After butter and SF jelly I ate most of it but it was hard to get down.

Next I tried the biscuits again this not cooking it as long. The results were slightly better but not enough to try again.

Finally I tried it for breading for fried chicken tenders. It worked quite well for that.

I'm going to try a couple more times - maybe the ones that don't use the microwave will turn out better. Just not sure if my results are due to over cooking, not using enough liquid, my ingredients (all of which are less than 1 month old - I'm using lifesourceoat fiber, honeyville AF, designer whey, now egg whites, and now gluc) or what but I had such high hopes.

Tiger, I used to make "little cakes" with this all the time. I probably will again now that you've reminded me.

Your end product will be more moist in your biscuit recipe and/or toasting, if you add more liquid before cooking.

You've also reminded me about using it as a breading - it's excellent as a breading. I tried using it once as the breading for chicken fried steak. HUGE hit.

It's possible you might be over-cooking, but try again using a little more liquid?
Best of luck. I have loved this. But I am also very forgiving of imperfections when not using wheat flour. I am just so glad to have "something" that's "close enough" and sometimes it is excellent.
I promise not to use so many quotation marks next time.

I think I've finally cracked the code on this and have found success. Made biscuits in the oven (I used a muffin top pan which worked great). Also made cupcakes with Ginaaaaa's yellow cake. Both turned out really good.

TX Tiger, was it a lack of more moisture? The toughest part for me was getting dry/wet ingredients ratio right. It's definitely a give and take at first. I usually make up a 12x mix instead of making each thing each time.

TX Tiger, was it a lack of more moisture? The toughest part for me was getting dry/wet ingredients ratio right. It's definitely a give and take at first. I usually make up a 12x mix instead of making each thing each time.

My guess is the cooking time. I was using the microwave now it's the oven. The oven is just much more forgiving - 15 extra seconds isn't going to cause a fail. I still haven't had MW success but I haven't tried it again either.

I too made up a larger batch. I did a 6x batch of almond flour and a 2x batch of coconut and mixed them together. I don't like the taste of coconut but believe it is a benefit in this even if only in small amounts. It does mean I have to tweak the wet ingredient volumes (the yellow cake was all coconut as I made them for someone allergic to tree nuts).

I found a biscuit recipe using cream cheese and flour. I had never heard of using cream cheese in biscuits but thought what the heck and gave it a go. I used BTF/FFM instead of the flour and it turned out fantastic. It browned up well and the crumb was very good. The only negatives for me are the calorie count is relatively high and they don't rise as much as I'd like them to. I'd post a picture but haven't been able to make it work.

I just went through these fantastic recipes, they look so good!. But I don't see any carb count for any of them. Then I see Ginaaa's WOE is High carb low fat. Are all of these high in carbs. Sorry, I'm new so I'm just getting to know all the forums and threads. Oh, is there a substitute for the glucomannan powder?
Thank you, Diane

I just went through these fantastic recipes, they look so good!. But I don't see any carb count for any of them. Then I see Ginaaa's WOE is High carb low fat. Are all of these high in carbs. Sorry, I'm new so I'm just getting to know all the forums and threads. Oh, is there a substitute for the glucomannan powder?
Thank you, Diane

You can buy the glucomannan capsules at Walmart or just about any drugstore and they are not a bad price for starting out. I still use the capsules because I use so few recipes with that in it. Just empty them out into a measuring spoon until you get the amount you need...toss the capsules.

I have not heard of a substitute for glucomannan powder yet.

As ouizoid said, the recipes on this forum are mainly low carb...some people are on maintenance so there will be hgher carb ones around.

There are some online programs or software programs you can get to figure out the carb count for you. I suggest they are worth the investment (maybe some are free?).

Was really glad to find this new flour sub, especially since it is gluten-free. Have found that the less gluten I eat, the better. I've gotten rid of all my WPI recipes.

Since I'm not fond of the coconut flour taste in savory applications, i've cut it in half or more, subbing in resistant corn starch. Works well but you have to pay attention to amount of liquid. I start with a lesser amount and then add more as necessary.

Have also found other flour subs on the internet, including clones of Trim Healthy Mama's. Check Pinterest for links to recipes. I have mixed the original FF mix with a clone of THM and had good results.

I'm still experimenting with these new (to me) combos. Many thanks to all of you who have posted your results. I look forward to viewing more.

is egg white powder and egg white protein powder the same thing? Also what brands would you suggest for the vanilla protein powder called for in some of the recipes and what brand would you suggest for the non flavored protein powder in the Fantastic flour recipe.